The effect of the diet supplementation with linseed and rapeseed on the physico-chemical and sensory characteristics of ostrich meat

Journal Title: Animal Science Papers and Reports - Year 2012, Vol 30, Issue 1

Abstract

The aim of the study was to evaluate the effect of the dietary linseed and rapeseed supplements on the physico-chemical and sensory properties of ostrich meat. The experiment was carried out on forty growing ostriches raised in five groups (control and with 4 and 8% linseed and 5 and 10% rapeseed of the diet). The diet with rapeseed did not affect the physico-chemical properties of meat, while 4% linseed in a diet had positive influence on flavour (P<0.001) and cooking loss (P<0.05), that are important from the consumer point of view. Higher amounts of linseed (8%) in the diet caused changes in pH24 and increasing fat content in meat.

Authors and Affiliations

Ewa Poławska, Dariusz Lisiak, Artur Jóźwik, Mariusz Pierzchała, Nina Strzałkowska, Janusz Pomianowski, Anna Wójcik

Keywords

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  • EP ID EP70746
  • DOI -
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How To Cite

Ewa Poławska, Dariusz Lisiak, Artur Jóźwik, Mariusz Pierzchała, Nina Strzałkowska, Janusz Pomianowski, Anna Wójcik (2012). The effect of the diet supplementation with linseed and rapeseed on the physico-chemical and sensory characteristics of ostrich meat. Animal Science Papers and Reports, 30(1), 65-72. https://europub.co.uk/articles/-A-70746